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Beef ‘n’ Bean Enchiladas

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

After cooking ground beef in the microwave, I combine it with cans of bean dip and green chilies to fill flour tortillas. Cheddar cheese and black olives jazz up the prepared enchilada sauce that tops this swift Mexican specialty. -Linda Lundmark, Martinton, Illinois

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon paprika
  • 1-1/2 cups 2% milk
  • 1 can (10 ounces) enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3/4 pound ground beef
  • 1 medium onion, chopped
  • 1 can (9 ounces) bean dip
  • 1 can (4 ounces) chopped green chilies
  • 1/8 teaspoon pepper
  • 1 large tomato, seeded and diced
  • 9 white or yellow corn tortillas (6 inches), warmed

Directions

  1. In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
  2. Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
  3. Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
  4. Place enchiladas seam side down in an ungreased 11x7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.

Nutrition Facts

2-1/4 each: 597 calories, 26g fat (13g saturated fat), 93mg cholesterol, 1642mg sodium, 61g carbohydrate (11g sugars, 7g fiber), 34g protein.

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